Zaghetti with creamy basil pesto & garlic cauli crumb
Been craving this for a while, so thought I’d recreate. Its pretty close !
The basil pesto finished, nice and creamy thanks to the oil allowance.
Zaghetti with creamy basil pesto & garlic cauli crumb
2015-07-28 07:01:20
Serves 2
A creamy pasta dish to die for. If you like Italian flavours maybe give it a burl ! Very filling too.
Ingredients
- 1 bunch fresh basil, leaves stripped
- 3 garlic cloves, crushed
- 1 cup cauliflower florets riced
- 1/2 tsp stock powder (vege or chicken)
- 2 tbs olive oil
- 5 zucchini peeled and spiralised or grated length ways to make long strands, reserving green bits for the pesto
Instructions
- Heat oven to 180°C. Fan grill if you have it. Meanwhile, in a mini blender, blend basil, green peels of the zucchini, 2 garlic cloves crushed until smooth. Slowly add 2 tbs olive oil until creamy. Set aside. Spiralise your zucchini into spaghetti noodles. Place on paper towel to drain moisture.
- Place cauli & leftover garlic clove under grill, spraying with oil, sprinkling a little stock powder on top. Wait until browned, approx 10 mins. Remove.
- Blitz 3/4 of the cauli in same blitzer as basil pesto (remove pesto first). Add enough water for it to be "saucy" looking.
- Heat a frypan to low/medium heat.
- Add basil pesto, the add a few spoonfuls of the cauli sauce.
- Tip your noodles in. Stir.
- Turn off heat and let cook through, season and stir some more, being careful not to overcook.
- Tip into serving bowl. Top with some of the cauli crumb , black pepper and devour.
Notes
- Halve if it's for one meal. This uses your daily oil allowance. Can supplement with half basil & half baby spinach if taste of basil is too strong for your taste. If you have some cauli purée leftover from something else you can use that instead of doing the cauli crumb in the oven (to make sauce creamy).
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